Paleo Panang Chicken
Elevate your weeknight dinner game with this luscious and perfectly spiced Paleo Panang Chicken, a wholesome twist on a classic Thai favorite. Tender pieces of seasoned chicken breast are simmered to perfection in a creamy, dairy-free coconut milk sauce infused with red curry paste, almond butter, and a hint of zesty lime juice. Vibrant slices of red bell pepper, aromatic ginger, and garlic add layers of flavor and texture, while fresh basil leaves bring a fragrant, herby finish. This dish is completely paleo-friendly, gluten-free, and free of refined sugars, making it a satisfying and nutritious option for anyone seeking a healthy yet indulgent meal. Ready in just 40 minutes, this Panang Chicken is perfect served solo or paired with cauliflower rice for a complete paleo feast!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 pound boneless, skinless chicken breast
- 1 medium red bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons red curry paste (ensure gluten-free and sugar-free for paleo)
- 1 can coconut milk (full-fat, unsweetened)
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 2 tablespoons almond butter
- 10 fresh basil leaves, roughly chopped
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Heat coconut oil in a large skillet over medium-high heat.
Cut chicken breast into bite-sized pieces and season with sea salt and black pepper.
Add the chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add sliced red bell pepper, onion, minced garlic, and ginger. Stir-fry for 3-4 minutes, until the vegetables are tender.
Add the red curry paste to the skillet and cook for another minute until fragrant.
Pour in the coconut milk and fish sauce, stirring to incorporate the curry paste into the liquid.
Add the almond butter and stir until smooth and combined.
Return the chicken to the skillet, reduce the heat to medium-low, and simmer for 10 minutes, allowing the chicken to cook through and the sauce to thicken.
Stir in lime juice and freshly chopped basil leaves, cooking for an additional 2 minutes.
Taste and adjust seasoning with more salt or lime juice if needed.
Serve hot, garnished with additional basil leaves if desired.
Nutrition Facts
Calories |
2310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.7 g | 206% | |
| Saturated Fat | 113.8 g | 569% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3728 mg | 162% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 25.4 g | ||
| Protein | 162.1 g | 324% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 396 mg | 30% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 3278 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
